One Pan Artichoke Chicken + Rice
This dish is inspired by the rich flavors of marinated canned artichokes and sun-dried tomatoes with each seamed rice, earthy greens and tender chicken.
It’s a weeknight meal that gives you healthy leftovers for lunch or more dinner the following day.
It’s creamy without the cream or cheese, full of texture and all the flavors we need in this new season.
Plus it’s a One Pan meal. What’s not to like about One Pan Artichoke Chicken + Rice?!?!
You can make this.
I’ve been working on making recipes approachable, with a shorter ingredients list and without much ‘advance’ technique required.
Well, this One Pan Artichoke Chicken + Rice is just that.
With simple instructions to pan sear the chicken, add in the rice to cook and then stir in the remaining ingredients – I think that is a approachable meal that you can make tonight.
Dairy alternatives.
Using unsweetened coconut cream is a neutral dairy free cream. It adds the creamy consistency you need without the actual dairy. Its neutral in taste – don’t worry, you won’t taste the coconut.
Heavy cream can be used and adding Parmesan cheese at the end would be nice too.
I didn’t test the recipe with almond, oat or cashew milk. Unsweetened coconut cream makes it simple to achieve the texture you want without the dairy, you might not want.
More One Pan Recipes
One Pan Artichoke Chicken + Rice
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 2–4 boneless chicken breasts, slightly tenderized
- sea salt and ground black pepper, plus more for seasoning
- 1 tablespoon butter
- 1 cup jasmine rice
- 1 large garlic clove, mashed and roughly chopped
- 1 cup bone broth
- 1 cup water
- 1 teaspoon Italian seasoning
- 2–3 steams of kale, steams removed and leaves roughly chopped
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup marinated jarred artichokes
- 1 5 oz. can coconut cream
- 1/3 cup drained chickpeas
- 1–2 tablespoons fresh parsley, roughly chopped
Instructions
- Heat the olive oil in a cast iron or enamel skillet over medium heat. Sprinkle the chicken breasts liberally with salt and pepper on both sides. When the skillet is hot, add the chicken and cook for 6 minutes or until the underside is brown. Flip over and cook for 4 minutes. Remove the chicken and place on a plate.
- Melt the butter in the skillet. Stir in the rice and garlic and sauté for 2 minutes. Pour in the bone broth and water. Turn the heat to low and place a lid on the skillet for 10 minutes.
- Remove the lid and place the chicken breasts, Italian seasoning, kale, sun-dried tomatoes, artichokes and coconut cream into the skillet with the rice. Stir gently and return the lid for 4 minutes.
- To serve, sprinkle with the chickpeas, parsley and a large pinch of each salt and pepper.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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